3 December, 2008

Glenn’s Peach Cobbler

Comments : 4 Posted in : Dessert, Recipes on December 3, 2008 by : admin

Crust topping:
2 1/2 cups flour, all purpose
2 teaspoons baking powder
1/2 teaspoon Salt 
1 cup sugar 
1/2 cup Crisco shortening 
1 teaspoon vanilla extract 
3/4 cup milk

1 box yellow cake mix (dry part only) 

Cut the shortening into the dry ingredients, add milk and mix to a smooth batter.  Set aside. 

Filling: 

1 number 10 can sliced cling peaches in light syrup 
9 tablespoons cornstarch 
2 cups brown sugar 
1/2 cup sugar 
1/2 teaspoon cinnamon, ground 
1 stick of unsalted butter 

Directions:

• Make crust topping and set aside. 
• Drain peach syrup and place into a medium size sauce pot.  Set peaches aside. 
• Add all of the cornstarch to the peach syrup and whisk until all lumps of cornstarch are dissolved. 
• Cook the syrup and cornstarch with both sugars and cinnamon until it becomes thickened. 
• Mix in the drained peaches and place into a large dutch oven or large casserole dish or dishes. 
• Sprinkle all of the yellow cake mix on top of the peaches. 
• Cut pieces of butter and distribute evenly on top of cake mix. 
• Drop spoonfuls of crust topping batter over the entire surface. 
• Bake at 350F until the top crust is golden brown and delicious, takes about an hour.

Thanks Glenn.